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Fiesta Grilled Corn Recipe

We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland

TOTAL TIME: Prep: 25 min. + soaking Grill: 25 min.YIELD:6 servings

Ingredients

1/2 cup butter, softened

1/4 cup minced fresh cilantro

2 teaspoons grated lime peel

1/2 teaspoon garlic powder

6 large ears sweet corn in husks

1/2 cup mayonnaise

1 tablespoon chili powder

1/2 teaspoon paprika

1/2 cup crumbled queso fresco or fresh goat cheese

Directions

1.In a small bowl, combine the butter, cilantro, lime peel and garlic powder. Shape into a log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

2. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string.